I love using the Campbell's Organic Creamy Butternut Squash Soup for this mac and cheese dish because the soup is made without preservatives, and my kids love the taste!
|Elbow macaroni||1 Pound|
|Unsalted buter||3 Tablespoon|
|All purpose flour||3 Tablespoon|
|Whole milk||1 Cup (16 tbs)|
|Grated cheddar cheese||3 Cup (48 tbs)|
|Organic creamy butternut squash soup||17 Ounce (Campbell's Organic Creamy Butternut Squash Soup)|
|Kosher salt||1/2 Teaspoon|
1.Preheat oven to 350F.
2. Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente.
3. While the pasta is cooking, in a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux. Slowly whisk in the milk and bring to a boil.
4. Reduce heat and simmer, whisking occasionally for 3-4 minutes, or until the sauce is gently bubbling and starting to thicken.
5. Add the cheese, Campbell's Organic Creamy Butternut Squash Soup, and salt. Whisk until cheese is melted.
6 Stir in the pasta, transfer to a greased 13 x 9 inch baking dish and bake for 20 minutes, until the cheese is bubbling and the pasta is set. You can also serve this straight off the stove top without baking.
7.Serve and enjoy!